Jul 14 2026
Restaurants›Stock Market Dueling Kitchens›Surf, Turf, & Eggs Recipe

Surf, Turf, & Eggs Recipe

Inspired by Stock Market Dueling Kitchens
Time1h
Serves4

Choice of Polenta Potato Wedges or Cucumber – Tomato Salad. Petit Filet Mignon Crab Cake. Poached Eggs.

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Ingredients

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For the Polenta Potato Wedges

For the Crab Cakes

For the Petit Filet Mignon

For the Poached Eggs

For the Cucumber-Tomato Salad

Method

For the Polenta Potato Wedges

  1. 1

    Prepare the Polenta

    Bring 3 cups of water to a boil in a saucepan. Slowly whisk in the polenta and cook for about 20 minutes until thick, stirring frequently. Once thick, pour it into a greased baking dish and let it cool and set.

  2. 2

    Prepare the Potatoes

    Preheat your oven to 425°F (220°C). Cut the potatoes into wedges, toss them in olive oil, salt, pepper, and paprika. Spread them out on a baking sheet and roast for 25-30 minutes until golden brown.

  3. 3

    Cut and Bake the Polenta

    Once the polenta has set, cut it into wedges. Place the polenta wedges on a baking sheet and brush them with olive oil. Bake in the oven for 15-20 minutes until crispy.

For the Crab Cakes

  1. 4

    Make the Crab Cake Mixture

    In a large bowl, mix together crab meat, mayonnaise, Dijon mustard, breadcrumbs, egg, chopped green onions, Old Bay seasoning, salt, and black pepper until just combined.

  2. 5

    Form the Crab Cakes

    Shape the mixture into patties, about 2-3 inches in diameter. Refrigerate for at least 30 minutes to help them hold their shape.

  3. 6

    Cook the Crab Cakes

    Heat olive oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side until golden brown and crispy.

For the Petit Filet Mignon

  1. 7

    Season the Filet Mignon

    Season both sides of the filet mignon with salt and black pepper.

  2. 8

    Cook the Filet Mignon

    Heat olive oil in a skillet over medium-high heat. Sear the filet for about 4-5 minutes on each side for medium-rare, adjusting time to your desired doneness.

For the Poached Eggs

  1. 9

    Poach the Eggs

    Fill a saucepan with water, add the white vinegar, and bring to a gentle simmer. Crack the eggs into individual cups and gently slide them into the water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny.

For the Cucumber-Tomato Salad

  1. 10

    Prepare the Salad

    Chop the cucumber, tomatoes, and red onion into bite-sized pieces. In a bowl, combine them with olive oil, lemon juice, salt, and black pepper. Toss well to coat.

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